FLOUR STICK NOODLES HOW TO COOK RECIPES

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EGG NOODLES RECIPE | ALLRECIPES



Egg Noodles Recipe | Allrecipes image

This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

Provided by Linda

Categories     Pasta and Noodles    Homemade Pasta Recipes

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Yield 6 to 8 servings

Number Of Ingredients 5

2?½ cups all-purpose flour
1 pinch salt
2 eggs, beaten
½ cup milk
1 tablespoon butter

Steps:

  • In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  • On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  • Allow to air dry before cooking.
  • To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Nutrition Facts : Calories 206.2 calories, CarbohydrateContent 35 g, CholesterolContent 58.9 mg, FatContent 3.8 g, FiberContent 1.2 g, ProteinContent 7 g, SaturatedFatContent 1.8 g, SodiumContent 39.7 mg, SugarContent 1 g

HOMEMADE RICE STICK NOODLES | CHINA SICHUAN FOOD



Homemade Rice Stick Noodles | China Sichuan Food image

Homemade starch noodle and rice noodles

Provided by Elaine

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 15

noodle presser
1/2 cup potato starch
1/2 cup rice flour ( or potato starch )
1/2 cup hot boiling water
1 tbsp. vegetable cooking oil (, without particular flavor )
1/2 whole chicken ( , cut into small pieces)
50 g dried mushroom mix
1 thumb ginger (, smashed )
4-5 pieces of pan-fried tofu
3 fresh shiitake mushrooms
1 small bunch oyster mushroom
2 scallion white
chopped scallion and coriander
toasted peanuts
salt as needed

Steps:

  • Prepare the chicken stock ahead. Place blanched chicken chunks, and pre-soaked dried mushrooms or other ingredient you prefer in a large pot. Load with 4 to 5 liters of water. Use soup procedure.
  • In a large bowl, place potato starch in center and then place rice flour in. Add vegetable cooking oil. Then pour the hot water in while stirring. Let the dough cool slightly.
  • Then knead the dough for several minutes until smooth and there is no small bumps (highly recommend at least 8 minutes kneading). The dough will be quite stretchable.
  • Assemble the dough into the presser.
  • Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side.
  • Slow down the fire until the hot water boils. Push the noodles into the boiling water. During this process, try to finish this at one stretch and avoid stopping. Transfer the noodle to the cold water as long as the water boils once again.
  • In a large pot, add tofu, scallion, mushrooms and then load with chicken stock. Add salt to taste. Simmer for 10 minutes and then place the rice noodles in. Cook for a short time when the soup starts to boil. Turn off fire and top with coriander, chopped scallion and toasted peanuts.

Nutrition Facts : Calories 516 kcal, CarbohydrateContent 45 g, ProteinContent 28 g, FatContent 25 g, SaturatedFatContent 10 g, CholesterolContent 95 mg, SodiumContent 110 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

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